Tag: Egg

Egg Salad Hot Dog

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I’m pretty sure Honey Boo Boo would love this meal.

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I saw her fill a bath tub with mayonnaise once and the play in it.  That tells me she’d be all over this.  It’s really all sorts of classy.

Eggland’s Best sent me some eggs for a party I’m planning soon, so clearly I’ve been thinking about eggs a lot.  I had the idea on a random day that egg salad would be great on a hot dog, because I’m pretty much sure hot dogs go great with most things.

I’m not sure I’ve ever told you this, but I love hot dogs.  No really.  Like a lot.  It’s borderline weird how much I like hot dogs.  So when I thought hmm I bet egg salad would be good on a hot dog (because that’s what I think about in the middle of the day, totally normal), I decided to put it to the test and Jesse was my guinea pig.

Jesse came home to find my creation even though we had plans to do some grilling.  I think we were both pleasantly surprised…

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I know it sounds like a weird combination, but I promise, it’s really tasty.  Also, since this is clearly the classiest of meals (insert heavy sarcasm), I won’t judge you if you want to eat this in private. But let’s be honest, you should probably own the classiness and tell the world about this awesome combination. eggsaladhotdog

 

Egg Salad Hot Dogs

4 eggs, hard boiled
1 tbsp mayonnaise
1 heaping teaspoon Barn Burner Mustard
dash of garlic salt
1 green onion, chopped
4 hot dogs
4 buns

Dice hard boiled egg.  Mix egg with mayo, mustard, garlic salt and white part and half the green part of one green onion.

Heat hot dogs as you’d like. Boil. Grill. Microwave.  Whatever you prefer.

Lay hot dog on bun. Top with egg salad.  Garnish with remaining green onion.  Serve with ketchup if you’d like.  Makes 4 hot dogs.

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I tried to keep it light on the mayo.  What really added the flavor here was the mustard.  I’ve told you about Green Mountain Mustard before: HERE and HERE.   Seriously, their Barn Burner is what makes this awesome.  If you can’t get your hands on this mustard, maybe try putting some hot sauce in the egg salad.

To top off the classiness, I have to tell you I put ketchup on mine.  No regrets.

Ok so egg salad on a hot dog.  I’m going to need you to trust me (and Honey Boo Boo).  It’s pretty great.

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What do you think?  Egg salad on a hot dog? Any other strangely awesome combos?

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The EBA: Egg Bacon Avocado Breakfast Sandwich

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I love breakfast.  It’s seriously the best meal out there.  If I could have brunch out every day, I’d be totally happy.  But sometimes you need to save money and calories.  Tomorrow, I’m having Sunday Brunch out with friends.   So making something special at home that hits the spot was the right way to go.

This says it all.

According to Facebook, you all love runny yolks as much as I do. So tomorrow morning… or really right now… save yourself a few bucks and make this delightful breakfast creation.

EBA: Egg Bacon Avocado Breakfast Sandwich

1 slice of bacon
1 egg
1/4 avocado, sliced
2 pieces of bread

Fry the bacon in a small skillet over medium flame until desired level of crispiness.  In the meantime, toast your bread and slice your avocado.  Remove bacon from pan and place on a paper towel, once cooled, break in half so you have two pieces.

Wipe off some of the bacon grease from the skillet.  Turn flame on med/low and crack egg into pan.  Once the white part has set enough for you to flip it, flip the egg and cook an additional minute (or more if you’re blasphemous and don’t like runny yolks).  Transfer egg onto 1 slice of bread.  On the other side, lay slices of avocado then bacon.

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Put together and enjoy!

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I swear the runny yolk is what makes this so amazing.  Or maybe it’s the bacon.  Or the avocado…

You’d think that based on the number of desserts I made I would be all about sweet breakfast items, but no.  I generally prefer savory breakfast foods.

What about you?  Do you prefer savory or sweet breakfast?  What’s your favorite breakfast/brunch menu item?

Avocado Pie

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My boyfriend told me that the first time he heard about me (right before we met over 2 years ago on a random trip to Las Vegas) he thought I was going to be a rich snob.  Makes sense.  I went to Cornell at the time and when I first meet people I tend to be quiet.  I guess that translated to rich-bitch-face for me.  But luckily, we moved past that.

2 years later, he’s coming to find that I’m quite the opposite.  I might be the cheapest person I’ve ever met (after my mother that is… I had to get it somewhere right?).  Yesterday, I had us walk to Costco before going to the movie theater so we could buy the cheaper tickets there.  $8 savings!  I say yes.

My frugality translated to food as well.  For a long time, I would NEVER buy avocados.  $1+ for an avocado seemed outrageous.  But now, I’m growing up.  And guys… I buy avocados.  In fact, I just bought 2 right before writing this post.  Is my cheapness fizzing away?

I don’t think so (the avocados I just bought were on sale), but if you’re cheap like me but want to use your avocados to your full potential, here’s how:

In pie form.

Yes, it’s sweet.  Not savory, and truth be told, I don’t really taste the avocado in it.  What I do taste (and trust me I tasted this one a lot, I ate it for breakfast 3 days last week…) is delicious creamy-ness.

Avocado Pie

from Blue Ribbon Pies (mostly)

1 stick of butter, melted
1 1/4 cup graham cracker crumbs
1/4 cup powdered sugar
1 large avocado (or 1 1/2 small, which is what I used), lightly mashed
1/4 cup lime juice
2 egg yolk
1 tsp vanilla
1 can (15 oz) sweetened condensed milk
1 cup sour cream
1 tsp vanilla
1/4 cup sugar

Prepare crust by mixing together melted butter, graham cracker crumbs and 1/4 powdered sugar.  Press into a 9” pie pan.  Put in the freezer until ready to use.

Preheat oven to 325.

Our lime juice over avocado slices and set aside.  In a large bowl, beat egg yolks until thick (few minutes took me about 5?).  Add avocado and lime juice and beat, add vanilla and continue to beat.  Add sweetened condensed milk and beat until well combined.  Pour mixture into prepared graham cracker crust.  Bake 20 minutes.

Allow to cool completely.  Meanwhile, mix together sour cream, vanilla and 1/4 cup sugar.  Once the pie is completely cool, spread sour cream mixture over the pie.  Chill for a few hours (I chilled it over night) then serve!

Ok so cheapness aside, I can’t take credit for this recipe.  I owe it to my lovely friend, Rhoda.  She shares my affinity for pies and cost-effectiveness, which I greatly appreciate.

But take my word for it, make this pie no one will think you’re a cheap-o.  They’ll think your awesome for 1. giving them pie, 2. making an amazing pie that looks crazy but tastes great!